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10-14-2007, 01:57 PM
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#11
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Sous Chef
Join Date: May 2007
Location: USA
Posts: 750
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actually this caught my eye, so it may be a Ginger Glaze for me, since Im watching football , drinking, and dont feel like leaving right now.
Ginger Glazed Mahi Mahi - Allrecipes
Pretty close to Caine's, but its alittle easier to start out with.
Either way this page is so getting bookmarked, great ideas.
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"wok-a wok-a"
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10-15-2007, 12:18 PM
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#12
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Senior Cook
Join Date: Sep 2004
Location: Georgia
Posts: 277
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Quote:
Originally Posted by Caine
I posted this recipe somewhere else, for someone else, but if you want an Asian recipe for mahi-mahi, this one was developed by Khai Duong, the Cordon Bleu Paris-trained Executive Chef of Ana Mandara, an extremely upscale Viet Namese restaurant in San Francisco. I had it there and, with some assistance from several members of a chefs food board I belong to, I managed to duplicate it successfully at home.
MAHI-MAHI WITH COCONUT CARAMEL SAUCE
1 lb mahi-mahi fillets
2 cups demerara or turbinado sugar
1 1/2 cups coconut milk, heated
3 Tbs fish sauce
1 medium shallot, minced
1 Tbs ginger, minced
1 clove garlic, minced
2 to 3 scallions, sliced thin
1/8 tsp fresh ground black pepper
Place sugar in a 10-inch frying pan over medium-high heat, stirring often until sugar is melted and amber colored. Add 1/2 cup hot coconut and stir over medium heat until caramelized sugar is completely dissolved. Add fish sauce, shallots, ginger, and garlic.
Grill mahi-mahi 3 to 4 minutes per side until cooked through and grill marks are evident.
Bring sauce to a boil, stirring constantly until reduced to about 2/3 cup. Pour sauce over fish and garnish with sliced scallions.
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Okay, this is going to seem like a stupid question, but here goes anyway. Up in the list of ingredients it calls for 1 1/2 cups coconut milk, but in the directions it says to add 1/2 cup of the coconut milk and stir until caramelized sugar is completely dissolved. Where does the other cup of coconut milk go?
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Part of the secret of success in life is to eat what you like and let the food fight it out inside.
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10-15-2007, 01:10 PM
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#13
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,011
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I love Mahi Mahi, even plain pan fried it tasts very good.
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You are what you eat.
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10-15-2007, 01:55 PM
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#14
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Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
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Some of these might be in here already but check out this link.
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kitchenelf
"Count yourself...you ain't so many" - quote from Buck's Daddy
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10-15-2007, 06:22 PM
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#15
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Head Chef
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
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Quote:
Originally Posted by Foodfiend
Okay, this is going to seem like a stupid question, but here goes anyway. Up in the list of ingredients it calls for 1 1/2 cups coconut milk, but in the directions it says to add 1/2 cup of the coconut milk and stir until caramelized sugar is completely dissolved. Where does the other cup of coconut milk go?
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Geez, one cup of coconut milk must have evaportated as I boiled it!
Really, the "1" must have been dropped out of my original recipe somewhere along the line. It should read
" Add 1-1/2 cups hot coconut milk and stir over medium heat until ..."
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10-15-2007, 10:09 PM
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#16
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Senior Cook
Join Date: Feb 2006
Location: West Virginia
Posts: 244
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Quote:
Originally Posted by CharlieD
I love Mahi Mahi, even plain pan fried it tasts very good.
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I caught Mahi Mahi off of the coast of West Palm Beach once and all I ever did with it was broil it with salt, pepper and little bit of lemon juice.
All I ate for like 2-3 days.
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If you don't like chicken fried steak, then I don't like you.
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